Grilled Ruby Red Trout With Stuffed Squash

Course : Grilling
Serves: 1
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2 medium tatuma or acorn squash
6 slices bacon
2 ears roasted sweet corn
1 small onion -- diced (1/2 cup)
2 large jalapeno peppers -- seeded and minced
2 large russet potatoes -- peeled and cooked
2 tablespoons minced fresh cilantro
1 teaspoon salt -- to taste
1 teaspoon freshly ground black pepper
1 cup whipping cream
2 tablespoons butter
1 cup Sargento shredded 4-cheese Mexican recipe
4 small fresh trout -- * filleted
2 tablespoons olive oil
1 jar avocado sauce
1 medium fresh spinach leaves or radicchio OR 1-1/2 cups thawed frozen corn

Preparation / Directions:

Cut squash in half lengthwise. Remove and discard seeds. Cut a small slice off from bottom of each squash half so it will set flat. Place in pan of boiling water, or steamer, or microwave at HIGH for 5 minutes to partially cook. = Place on baking sheet. Cook bacon in large skillet until crisp. Drain and crumble. Add corn, onion and jalapeno pepper to skillet with bacon. Cook about 2 minutes until vegetables are tender. Stir in potatoes, cilantro, salt and black pepper. Heat cream and butter on low just until butter melts; add to vegetables in skillet. Spoon vegetable mixture into squash; sprinkle with cheese. Bake at 350F 20 minutes. Meanwhile, rinse trout with cold water; pat dry with paper towels. Lightly coat with olive oil and season with salt and black pepper. Grill, skin side down, about 7 minutes, until fish is opaque and flakes easily. = Serve grilled trout with avocado sauce. 4 servings. * Hatchery trout usually have ivory flesh when cooked. Some chefs prefer = the flavor of red-fleshed trout, which results from trout feeding on crustaceans, such as shrimp and crawfish. Avocado sauce: 1 large ripe avocado, peeled and pitted 1 cup chicken broth 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup whipping cream Puree avocado in food processor until smooth. Heat with remaining ingredients in saucepan on medium, stirring frequently until hot and slightly thicken= ed. Source: El Mirador - San Antonio

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